Ingredients

• 6 medium beets
• 1 medium onion
• 1 medium potato
• 1 medium apple
• 2 carrots
• 1/2 - 1 lb. beef, tenderized and thinly sliced
• 2 tbsp. butter
• 6 - 8 cups boiling water
• 1/2 small cabbage
• salt and pepper
• 1 tsp. dill weed
• 1/2 cup lemon juice
• sour cream to garnish

Directions

1. Peel vegetables and apple and grate coarsely. Brown meat in oil in large soup pot.
2. Melt butter, add vegetables except cabbage, and cook, covered for 1 hour, stirring occasionally.
3. Add boiling water, cabbage, salt, pepper, dill weed, and lemon juice. Cook 15 minutes longer.
4. Adjust seasonings and serve with sour cream.

Serves 8.

Attribution: Borscht by Lois Pope, Whitehorse, Yukon. As found in The Harrowsmith Cookbook: Volume Number 1.